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1 tbsp (15 mL) each butter and olive oil
2 to 3 lb (1-1.5 kg) beef tenderloin (tied), at room temperature
2 tbsp (30 mL) each fresh thyme and rosemary leaves
2 cups (500 mL) La Baleine Coarse Sea Salt coarsely ground black pepper.
Preparation
Heat butter and oil in large heavy frypan over medium-high heat. Sear roast on all sides. Transfer to wire rack and cool 5 minutes. Sprinkle herbs over roast. Line shallow roasting pan with aluminum foil.
Combine salt and just enough water to form a slightly stiff paste resembling wet snow. Spoon 1/3 of the salt mixture into pan and shape into a rectangle, same size as the roast. Transfer roast to pan setting it on top of salt. Coat roast with remaining salt mixture using your hands to pack it in place. Insert meat thermometer in center of roast. Bake in preheated 350°F (180°C) oven until meat thermometer registers 140°F (60°C) for rare meat. Remove from oven; let rest 15 minutes. Remove and discard salt crust; cut off string. Season with pepper.
Makes 6 to 8 servings
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